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    Home » Recipes

    Roasted Ratatouille Pasta Recipe

    August 13, 2021 by Patti Estep Leave a Comment

    Jump to Recipe
    Bowl of ratatouille pasta over a bowl with a forkful of the pasta.
    White bowl with spaghetti with ratatouille sauce.

    This roasted ratatouille pasta recipe is the perfect dish to make when you have a large harvest of vegetables from the garden. It can be adapted to suit your taste and availability, and comes together easily for a delicious dinner.

    Large serving bowl of roasted ratatouille with fresh basil garnish.

    My parents had a huge garden growing up. I'd say it was somewhere in the range of 20 ft by 50 ft. They grew all kinds of vegetables and come mid-summer there was more than they could use.

    One of the recipes I remember is when my mother would make a chunky spaghetti sauce with garden fresh tomatoes, zucchini, onions, and other vegetables. She would also make a traditional ratatouille side dish from her garden harvest.

    I thought it would be a good idea to marry these two ideas and create a ratatouille pasta. And though she made her recipes on the stovetop I decided to roast the vegetable for a slightly different flavor.

    Metal mixing bowl with chopped zucchini, eggplant, onions, grape tomatoes and garlic cloves.

    As you might with any roasted vegetable everything starts with a nice coating of olive oil and some salt and pepper.

    Roasted grape tomatoes, zucchini, onions and eggplants pieces.

    After about an hour in a hot oven, the vegetables are soft and juicy.

    Other Vegetables You Can Use

    • Summer squash or other interesting zucchini like Bianco di Trieste
    • Different types of tomatoes including low acid yellow or orange tomatoes.
    • Peppers including sweet bell pepper, hot peppers or semi-hot like poblanos.
    Small white bowl with roasted ratatouille pasta topped with grated Parmesan cheese.

    I did add a little pasta water to the mix just to make sure that the overall dish wasn't dry, however, you can decide for yourself.

    Twisted spaghetti on a fork above a bowl of roasted ratatouille pasta.

    For this roasted ratatouille pasta recipe, I used spaghetti rigati. It's a long noodle with ridges to help hold the sauce. However, I know that this dish would taste good with just about any type of pasta noodle you prefer.

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    More Harvest Vegetable Meals

    • Harvest Vegetable Beef Stew
    • Grilled Vegetable Tart
    • Grilled Vegetable Salad
    • Summer Zucchini and Corn Chowder
    Bowl of ratatouille pasta

    Roasted Ratatouille Pasta Recipe

    Here's a great recipe that uses lots of vegetables from your garden harvest to create a delicious pasta for any day of the week.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr 15 mins
    Total Time 1 hr 30 mins
    Course Dinner Recipes
    Cuisine French
    Servings 6
    Calories 264 kcal

    Ingredients
      

    • 1 pound spaghetti rigati
    • 1 eggplant peeled and diced
    • 1 large zucchini diced
    • 1 medium sweet onion diced
    • 2 cups grape tomatoes
    • 4 cloves of garlic
    • 1/4 cup olive oil
    • 2 tablespoons of fresh basil chopped
    • salt and pepper
    • pinch of red pepper flakes optional
    • Parmesan cheese for the table

    Instructions
     

    • Toss eggplant, zucchini, onions, tomatoes, and garlic cloves with olive oil and salt and pepper.
    • Arrange all vegetables on a greased baking sheet and bake in the oven for 1 hour at 375 degrees.
    • Remove vegetables and cook the pasta.
    • Drain pasta but retain some of the pasta water for the dish, about 1/2 cup.
    • Mix the pasta, basil, red pepper flakes, and vegetables together with the pasta water and mix well.
    • Serve with lots of freshly grated Parmesan cheese.

    Notes

    Red pepper flakes are optional.
    You can use different cheeses when serving such as Romano or Asiago.
    You can use any kind of pasta you like short or long.
    You can use other vegetables such as yellow summer squash, bell peppers etc..

    Nutrition

    Serving: 1gCalories: 264kcalCarbohydrates: 39gProtein: 6gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 8gCholesterol: 1mgSodium: 81mgFiber: 5gSugar: 8g

    Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

    Tried this recipe?Let us know how it was!

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    About Patti Estep

    Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

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